Ensalada La Mexican

from 30-Minute Vegetarian Mexican Cookbook

1 large head romaine lettuce                                                              olive oil
A small bunch of arugula                                                                    Juice of 1 lime
1½ cup coriander (cilantro)                                                              1 tbsp. light brown sugar
1 cup radishes, sliced                                                                            1/3 cup of boiling water
2 jalapenos or Serrano chilies, quartered and seeded           1 small red onion, finely chopped
A small bunch of spring onions (scallions), roughly             2 baked corn tortillas – crumbled

      12 oz. can tomatillos, rinsed and drained                                    (use Baked Corn Chip recipe)                                                                                                                                                                                       

1) In a large salad bowl mix together the romaine, arugula, coriander (cilantro) and radishes.
2) In food processor, put the chilies, spring onions (scallions and tomatillos and chop to a very rough puree with the pulse button. Add the oil, lime juice, sugar and boiling water and process at a high speed for a few seconds.
3) Pour over the salad. Sprinkle with the red onion and tortilla crumbs. Serve immediately.
YIELD: 4-6 serving.

1¼ cup Mori-Nu tofu, firm (10.5 oz. box)
¼ cup sunflower oil (or any vegetable oil)
2½ tbsp. fresh lemon juice
1 tsp. honey
½ tsp. salt
In a blender, combine all ingredients and process until smooth and creamy. YIELD: 1½ cups.